I know that antibiotics are sometimes used to create rindless blues - can iodised salt be used for the same purpose?

Everyone avoids it in cheesemaking because the iodine is antifungal/antibacterial, but couldn't this property be exploited to make a nice gorgonzola, for instance? i.e. salt the curds with cheese salt, then use iodised salt for the surface salting. For that matter, couldn't it be employed usefully anywhere (eg. in brine baths/washes) where the point is to remove/inhibit surface mold?

Or is there not enough iodine in there to be an effective antifungal? The lowest concentration of iodine solution sold as an antiseptic seems to be a 1% w/v solution. By contrast, iodised salt contains about 0.00005% w/w.

However, the one time I accidentally grabbed the iodized salt cellar and salted the rinds of some small molded cheeses, they ended up with, well, a distinctly iodized taste that wasn't really what I was aiming for, so you would need to take that into account.

Antibiotics??? Never. Anti-mucor or competing pro-biotics yes. Iodine is another one of those things that affect the natural balance of cheese. It is unpredictable in how it kills various lactic bacterium, rind fungi and beneficial yeasts. I would avoid it. The technology for rindless blues is quite simple. Use foil!